Having meals three times a day with my family. Hardly go out for diners nor buy frozen and processed food. Baking anything and everything, making pastas/Chinese steam buns etc. from scratch as much as I can. So as to quest for genuine, yummy and healthy food, I am cooking and cooking and cooking.
......

This is also one of my plans for Taro. But failed. Never went well when I made meals for Taro.

As Taro is reluctant to eat solid food, I came up with the idea. Pannacotta is made from milk and fresh cream which are his favourite ones. Plus very smooth to eat. He is supposed to like it, but he refused it as well.

There're loads of pannnacotta left in my fridge. How can I consume them? Don't want to finish them any more...... No cream!! No sweets!! They're my enemy so far.....

Here's the recipe of Pannacotta. Very easy to cook.

Ingredients

-300cc milk

-200cc fresh cream

-5 tablespoon sugar

-5g gelatin powder ( add 2 tablespoon water into a small bowl and stir in the gelatin powder.)

Method

1 In a saucepan, stir together milk and sugar with middle heat. Once the sugar dissolved add gelatin liquid and stir well. (do not boil) Set aside and cool it down. ( If you like it, add some vanilla)

2 As 1 become room temprature, add fresh milk and stir well.

3 Pour into six individual ramekin dishes.

4 Cool the ramekins uncovered at room temperature. When cool. cover with plastic wrap and refrigerate for at least 3-4 hours.

Serve 6

This time, I pour blueberry sauce on it. Just mix blueberry jam and red wine together in a sauce pan. Since it was just done and hot, the pannacotta was about to melt...

When I got a chunk of shoulder pork, usually put some salt on the meat and keep it in the fridge. It can be stored for 1-2 weeks. The salted pork marinated olive oil, cloves of garlic and ground black pepper for 0.5 to 2 hours. Heat the big pan with high heat and roast them without adding oil. After that add some vegetables( this time, I added onions, paprika and mushroom) and

stirred well. Pour 500cc red wine into the pan. Place the lid and simmer more than two hours with low heat.

You don't need to season anything since the salted pork has already marinated.

Serve with grilled vegetables. Drizzle lemon juice when you eat.

Grilled vegetables should be different texture such as chewy or solid since the pork is very tender and soft. The contrast is also including the taste. :-)

The side dish is "Broad bean and potato Salad". Boil potatoes and broad bean until just tender. Place them in a bowl. Cut potatoes roughly using a folk. Add sliced red onion. Drizzle extra vergine olive oil, salt and freshly ground black pepper over them. Mix them well.

I think potato salad should be served with warm temperature. Not too cold, not too hot. Just cooked ones are the best taste ever!

Taro's rate:none

He's got a fever and has 2 canker sore in his tonsil. He cannot eat any solid food. Poor Taro-chan..... As his doctor says this is typical cold in summer called " herpangina".

He has to be absent from school until he's completely cured of the sick.

May 27, 2010

This is typical Japanese dish in summer. Very thin sliced boiled pork-that is called "Shabu Shabu "meat. Usually, they are served "Shabu Shabu" hot pot in winter. For summer, we like to taste it as salad.

When boil shabu shabu, the temperature should be 70-80℃. Do not Boil when you cook shabushabu. Otherwise, the meat is going to be hard. When the meat cook, transfer to cold water with ice cubes in a bowl to cool. Drain them from water.

Any vegetables would be fine to eat them together. I chose boiled cabbage, tomatoes, some Japanese herbs.

I would like to eat Shabu-shabu Salad with grated daikon radish. This time I added red radish and Shiso(japanese herb) in it. Pour Ponzu. The taste will depend on how much genuine and beautiful the Ponzu is. As I always say, this ponzu is the perfect for this salad.

May 26, 2010

When it comes to summer, we often have it served as cold. In summer people don't feel like eating due to the hotness, however well-chilled Somen is very smooth to eat so that we can cool off from the heat. I like to place some ice cubes in the sauce dip. Feel Cool more and more.

Besides somen, I prepared deep fried summer vegetables with grated radish. As Somen is very simple and light taste, the other meal should be more hearty one.

I like to see the colour of vegetables that are getting changing to more vivid as deep-fry.

May 22, 2010

Sticky hot in Tokyo. When summer has come, I usually make "Hiyashi Chuka ( literally meaning is Cold Chinese)" for lunch. It's like a noodle salad. Served with cold. I think Chinese people hardly have cold stuff, so probably this is Japanese own style.

May 12, 2010

This is the first time for me to cook carrots leaves. Making Kakiage is the right choice. Very crispy and light taste. Just dredged them with flour and a little bit cold water. Season with salt and pepper only. 好好味:D

Baked pizza from scratch. There're various type of pizza in the world, but my best favourite pizza is Naples style which has a chewy texture.

I thought it was hard to make it same as Naples unless I have a oven made of stones.

However, I found my oven has a pizza stone and great heat ability. It rises 340℃!!

I don't need to go out for "pizzeria"!! Yay.

This time, I baked the basic and simple pizza, "Margarita"(basil leaves, mozzarella, tomato) and pineapple and bacon pizza. The latter one, I put various ingredients on it- besides pineapple and bacons, sausage, zuccini, diced tomatoes, sliced onion and broccoli.

Taro is crazy about pizza. While the pizza were in the oven, he couldn't wait for it and got grouchy! He was lying down on the floor and crying until the pizza done.

The moreover, despite the pizza was ready, it was too hot for him to taste, so he had to wait for a several minutes. Poor Taro-san.

May 5, 2010

May 5 is "Children's day" that we celebrate for children's health and happiness.

At first, I planned to bake some cake but recently we have been taking too much sugar so that baked bread instead. Am not sure why we raise "Koinobori" which is carp shaped flag, but carps are symbol of the day.

Though we don't have any carp flags, I baked carp shaped buns. :D Put corn, tuna and mayonnaise.

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About Me

Living in TOKYO.
Questing for tiny happiness such as making rhubarb jam, fascinated the colour of it, spreading the jam on the bread I've just baked, and sharing the joy with my family with hot gingered milk tea.....
Piling up these sort of things more, our family tie is getting closer..... That's my life!
This blog is for recording our daily meals and practicing my English writing. If you read the post and found some mistakes I made, please feel free to correct them. Thanks!